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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Brewing the Kombucha Base
- 1
Prepare the Tea
In a large pot, bring 4 cups of water to a boil. Once boiling, remove from heat and add 4 black tea bags. Let steep for about 10 minutes.
- 2
Add Sugar
Remove the tea bags and stir in 1 cup of sugar until fully dissolved.
- 3
Cool the Mixture
Allow the tea mixture to cool to room temperature.
- 4
Add Starter Tea
Once cooled, add 1 cup of kombucha starter tea to the mixture.
- 5
Add SCOBY
Gently place the SCOBY on top of the liquid in the fermentation vessel.
- 6
Cover and Ferment
Cover the vessel with a clean cloth or coffee filter secured with a rubber band. Let it ferment at room temperature for 7-14 days, tasting periodically until desired tartness is achieved.
Flavoring the Kombucha
- 7
Prepare Flavor Additions
Once fermentation is complete, remove the SCOBY and set it aside for your next batch. Reserve 1 cup of the kombucha for the next batch, if desired.
- 8
- 9
Bottle the Kombucha
Pour the flavored kombucha into clean bottles, leaving about an inch of headspace at the top.
- 10
Carbonate
Seal the bottles tightly and let them sit at room temperature for 3-7 days to carbonate, checking daily to ensure they don’t burst.
- 11
Refrigerate
Once carbonated to your liking, transfer the bottles to the refrigerator to stop the fermentation process.
- 12
Serve
Serve chilled, garnished with fresh mint leaves or additional fruit if desired.
